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This carrot cake chia pudding is vegan, paleo, gluten-free, and packed with fiber and nutrients. It’s the perfect way to start your day!
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5 from 1 vote

Carrot Cake Chia Pudding

This carrot cake chia pudding is vegan, paleo, gluten-free, and packed with fiber and nutrients. It’s the perfect way to start your day!
Prep Time3 minutes
Cook Time3 hours
Total Time3 hours 3 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast chia pudding, carrot cake breakfast, carrot cake chia pudding, chia pudding
Servings: 2
Author: Olivia

Ingredients

  • 1 cup almond milk
  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup shredded carrot
  • 2 tablespoon raisins
  • 2 tablespoon walnuts
  • 1/4 cup pineapple

Instructions

  • Combine milk, chia seeds, maple syrup, vanilla, cinnamon, and carrots in a bowl and mix together until well combined
  • Cover your mixture with an airtight lid and let it set in the refrigerator for 2-4 hours or overnight
  • When ready to eat, split the pudding mixture between two cups and layer the chia seed pudding with raisins, walnuts, and pineapple.
  • Continue to cover with more pudding, whipped cream, and toasted coconut if desired.

Notes

If you do not wish to layer your chia pudding the raisins, walnuts, and pineapple can be stirred into the mixture along with other ingredients.

Nutrition

Serving: 0.5 of total recipe | Calories: 239kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 29mg | Fiber: 9g | Sugar: 19g